Cold Brew Sourdough Bread

If you love a good cold brew, you're going to want to feed your sourdough starter and create this gorgeously fragrant cold brew sourdough loaf! It's perfect served with salted maple butter!

Course Bread

Cuisine American

Keyword Sourdough Bread, Sourdough Recipes

Prep Time 6

Cook Time 45

Fermentation Time 1

Total Time 1 6 45

Servings Loaf

Calories 2086kcal

Author Kate Freebairn

Equipment

Mixing Bowl (use a 3L glass Pyrex bowl)
Digital Scales (this is essential)
Banneton (proofing basket)
Dutch Oven (you can see the Dutch Ovens I use here)

Ingredients

500 g Bread Flour
350 g Cold Brew Coffee (see notes)
50 g Brown Sugar
100 g Sourdough Starter
10 g Salt

Instructions

Fermentolyse
Weigh out your sourdough starter, brown sugar and cold brew coffee into a large bowl. Mix together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough. Cover your bowl with a plastic bowl cover or damp dish towel and let it sit for around 1 hour.
Forming Up The Dough
After the dough has been through fermentolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre, until a smooth ball is formed. You shouldn't need more than about 20-30 stretches to form the ball.
Once the dough has formed into a smoothish ball, pop the plastic bowl cover back on and allow it to rest for around 30 minutes.
Stretch & Fold - Creating Structure
Over the next few hours you need to create some structure for your dough by "stretching and folding".
Aim to do around 4-6 sets of stretches and folds.
For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.
Bulk Ferment
Once you've finished your stretch and folds, place the plastic bowl cover or damp tea towel back over your dough and let it rest and ferment at room temperature. You want the dough to double.
Shaping The Dough
Once your dough has finished it's first ferment, it's time to shape it into either a boule or a batard and then place into a banneton.
I don't like using flour for shaping, however if you feel you need it, give your counter a really light dusting of rice flour or semolina flour.
Cold Ferment
Now the dough is in its proofing basket, cover it loosely with a plastic bowl cover or damp dish towel and place into the refrigerator.
Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour.
Let's Bake Your Sourdough Bread
Once you're ready to bake your sourdough, you'll need to preheat your oven to 230ºC/450ºF. Place your Dutch Oven into the oven when you turn it on so it gets HOT. When your oven is at temperature, take your sourdough out of the fridge. Gently place flip it out onto a piece of parchment paper.
Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.
Gently score your bread with a bread lame or clean razor blade.
Carefully take your Dutch oven out of the oven. Place the sourdough into the pot using the parchment paper as a handle. Put the lid on and place into the hot oven.
BAKE TIME:
30 Minutes with the lid on at 230ºC/450ºF plus
10-15 Minutes with the lid off at 210ºC/410ºF
Finishing The Bake
When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Nutrition